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Pesto Stuffed Chicken - Dump and Go Dinner

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Pesto Stuffed Chicken - Dump and Go Dinner

Katie
The Cook
8 Servings
8 Ingredients
6 Comments

The combination of pesto and bacon in this chicken makes it a perfect dish for entertaining.

8 Servings
8 Ingredients
6 Comments

Ingredients

  • 3 pounds Chicken, Boneless Breasts
  • 1 cup Pesto
  • ½ cups cook and dice Bacon
  • 1 cup Italian Dressing
  • ½ cups Parmesan Cheese, Grated
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Black Pepper
  • ¼ teaspoons Salt

Containers

  • 2 8x8 Baking Pans

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Butterfly chicken breasts, then place pesto and bacon in the middle of the chicken.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Butterfly chicken breasts, then place pesto and bacon in the middle of the chicken.
  2. Fold chicken over the pesto and place chicken into baking pan.
  3. Top with Italian dressing, Parmesan, garlic, pepper and salt.
  4. Bake at 375 for 30-40 minutes, until chicken is cooked through.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
1 stuffed chicken
Amount Per Serving
Calories
502
Total Fat
32g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
143mg
Sodium
976mg
Total Carbohydrates
7g
Fiber
1g
Sugar
4g
Protein
45g
WW Freestyle
11

6 Comments

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